Summer Squash Soup
A light, flavorful summer squash soup with tender onions and aromatic tarragon, perfect for a refreshing appetizer or light meal. Its creamy texture and delicate flavors make it suitable for hot or cold serving, appealing to those seeking a healthy and satisfying dish during warmer months.
Ingredients
Instructions
- Saute the chopped onions in the margarine until tender.
- Add the diced yellow squash, chicken broth, white pepper, celery salt, and dried tarragon; cook over low heat until the squash is tender.
- Remove from heat and stir in the milk.
- Process the mixture in a blender until smooth.
- Serve hot or cold.
- Can be frozen for later use.
Tips & Substitutions
For a creamier texture, consider blending the soup in batches and adding more milk as needed. If you're out of chicken broth, vegetable broth works as a great substitute. Fresh herbs like basil or parsley can also be added for a flavor twist. To enhance the soup's richness, try using butter instead of margarine.
Serving Suggestions
Serve this soup hot or cold, garnished with a sprinkle of fresh herbs or a dollop of sour cream for added flavor. It pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving alongside grilled cheese sandwiches or a protein like chicken from Jill'S Favorite Chicken Skillet.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, pour the cooled soup into freezer-safe containers, leaving space for expansion, and store for up to 3 months. When reheating, warm on the stove over low heat while stirring, adding a splash of milk if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Soup contains roughly 2210 calories, with 11g protein, 78g carbohydrates, and 212g fat. It is an excellent source of dietary fiber (57% of the Daily Value), iron (52% of the Daily Value), and protein (22% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 2036mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash for this recipe?
Yes, you can substitute other types of squash such as zucchini or butternut squash, but keep in mind that they may alter the flavor slightly. Just ensure the squash is diced evenly for consistent cooking.
Is it possible to make this soup vegan?
Absolutely! You can replace margarine with a plant-based butter and use almond or oat milk instead of regular milk. Additionally, make sure to use vegetable broth to keep it vegan-friendly.
How can I add more protein to the soup?
To boost the protein content, consider adding cooked chicken, tofu, or even legumes like white beans. Stir them in after blending the soup to heat through without compromising the smooth texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).